Fakeaway veggie burger

Who needs a takeaway when you can make your own banging veggie burger, packed full of vitamin rich earthy mushrooms and breadcrumbs from your leftover bread. Super crispy, skin-on rosemary fries and homemade mayo for dipping makes this the ultimate veggie burger night at home.

Preparation time

1hr 30 mins, plus some chilling time



For the burgers

  • 2 tbsp rapeseed oil
  • 1 red onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 tsp fennel seeds, crushed
  • 250g portobello or chestnut mushrooms, finely chopped
  • ½ x 700g jar white or cannellini beans (we like Bold Beans)
  • 1 Respectful egg, beaten
  • 15g bunch flat-leaf parsley, finely chopped
  • 40g Parmesan, finely grated
  • 60g breadcrumbs
  • 4 slices mature cheddar
  • 4 burger buns, halved
  • Wild rocket, to serve
  • For the chips
  • 750g Maris Piper or King Edward potatoes, cut into 1 cm sticks
  • 2 tbsp rapeseed oil
  • 4 rosemary sprigs, leaves picked

For the mayo

  • 1 Respectful egg
  • 1 tsp Dijon mustard
  • 100ml vegetable oil
  • 25ml olive oil
  • ½-1 lemon, juice only


  1. Heat 1 tbsp of oil in a frying pan over a medium heat. Fry the red onion, garlic, and fennel seeds for 5 mins, until softened and lightly golden. Add the mushrooms and fry for 12 mins, until the water has been released and the mushrooms take on some colour. Tip out into a large mixing bowl.
  2. Spoon in the white beans with the egg, parsley, Parmesan, and breadcrumbs. Season well and mix together. Use your hands to make into four patties, squishing the mix as you go. Place on a sheet and chill in the fridge for around 1 hour to firm up.
  3. Meanwhile to make the chips, preheat the oven to 220°C/200°C (fan).
  4. Place a pan of salted water over a high heat and bring to a boil. Add the potatoes and cook for 3 mins. Drain and leave to steam dry in a colander.
  5. Tip the potatoes onto a large baking tray and drizzle with oil. Season and toss together. Roast in the oven for 25-30 mins, tossing regularly until golden brown and crisp. Add the rosemary leaves for the final 5 mins.
  6. To make the mayonnaise, crack the egg into a tall jug or jar that a stick blender will fit in. Add the mustard, juice from ½ lemon and a pinch of salt and black pepper. Pour in the oil and allow everything to settle at the bottom for 30 seconds. Place the stick blender into the jar, making sure that the blade is on the base and touching the egg. Slightly tilt the jar to release any trapped air bubbles and then stand the stick blender up straight again. Blitz for 30 seconds until the mayonnaise is starting to emulsify, keeping the base on the bottom. Very slowly start to pull the blender up to bring in any remaining oil to mix with the mayonnaise. Season to taste and add more lemon juice, if need be. Remove to a bowl or jam jar and store in the fridge until needed.
  7. Heat the remaining 1 tbsp oil in a large frying pan over a medium-low heat. Fry the burgers for 7-8 mins on each side until browned and the centre has cooked through. Top each burger with a slice of cheddar and cover the pan for a final 2 mins until the cheese has melted.
  8. In another frying pan, toast the burger bun halves until just golden.
  9. Time to assemble, spread the base of each burger bun with mayo, top with the bean burger and finish with a handful of wild rocket or lettuce. Spread a little more mayo on the bun lid and then pop on top. Get stuck in with the burger and the rosemary chips on the side with extra mayo for dipping.

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